If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Smoking a Pork Shoulder Roast

What is the Best way to Smoke a Pork Shoulder Roast with a bone in with a Masterbuilt Electric 40 inch
smoker what is the best brine to use & Rub or wood chip would be the best for a pork shoulder roast I think the temp. should be about 225-240 & the inside should be about 180-190 I have seen & have seen it should take about 10-12 hours in smoker is all this about right this is my first time with a pork shoulder roast--------Ken

Use whatever rub and wood flavor you prefer. I like to inject mine. I don't brine. My injection is a combo of apple juice, butter, chicken broth, and Smokey okie's pure pork power.

Inject, rub, wrap in plastic, and leave in frig overnight. Cook at 220-250 till it reaches 160. Foil till is done. It's done when its probe tender. Somewhere from 190-205. Let rest for an hour before pulling. Save the liquid from the foil. Simmer it on stove top with more butter, broth, and apple juice, and a little off my favorite bbq sauce. Return liquid to pork after pulling. Then, enjoy! I suggest a side of dutch's wicked baked beans.

Good to see both of you!
I don't brine, I inject. Use the rub you like, wrap in clear plastic wrap and overnight in the fridge. I smoke mine on my drum with hickory to about 160° internal, use a Oregon Scientific wireless thermometer with a probe in the butt. Run my drum (GURU) at 325°, gives a nice bark. Foil it and go to 195°-200°. Rest about an hour and pull. Save the juices from the foil and put them in a grease separator, pour off the grease and pour the remaining over the pork, mix well.
Best of luck with yours.